Nourished not Famished

Real-life healthy changes, made simple and delicious.

Jen

Six Simple Steps to Stop Restricting and Start Thriving

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Are you ready to ditch the binge and restrict cycle?

Let’s bust some myths, and drop some truth bombs about what really works to ditch that torturous diet cycle (that doesn’t work anyway!). Instead, live a life of sustainable habits that actually help you thrive.

I get it. I’ve been there. I used to make ALL of the classic mistakes:

  • Slash calories super low to lose weight, then wonder why I had such intense cravings
  • Worry about how many calories my workout had burned
  • Laser focus on diet and exercise, and TOTALLY miss how my terrible sleep habits and poorly mananged stress was sabotaging me every step of the way

And I now know that I was making everything more complicated than it needed to be. I honestly didn’t know just how straightforward the solution could be.

  • No, you don’t need to atone for what you think you did “wrong” or “bad” over the weekend regarding food. Depriving and restricting yourself today in the form of undereating or overexercising, or completely restricting entire food groups will just perpetuate the binge and restrict cycle!
  • Getting yourself to a place where you feel good, you feel energized, and in your optimal health zone DOESN’T require pain and suffering.
  • It doesn’t require a hyper-detailed meal plan or elaborate fitness routine. (Unless you’re an elite performance athlete. In that case you do you!).

This week, challenge yourself to simply do your best to meet your body (and mind’s!) needs, in ways that fit your bandwidth right now.

And it’s not all about food and fitness! (Repeat that to self as needed.)

It’s all about working with your biology instead of against it.

1. Prioritize sleep. For real. #sleepisthenewcaffeine

2. Start your day with a few minutes of natural light before you reach for a screen. Minimize screen use at night (a hard truth, I know ). Right there, you’re book-ending your day in a way that actually supports your biology, helping every cell in your body feel and function its best. This helps you feel more energized, mentally sharper, and makes hitting your health and body composition goals happen more easily! Natural light is a critical signal to our biology, providing the necessary cues to every cell in our body to foster optimal function. Want to know more about this fascinating circadian rhythm stuff? Check out this article.

3. Build your plate with real, whole or minimally refined foods, and include protein, slow-acting carbs (a.k.a. unprocessed or mininally processed), veggies & fruits, and some fat at each meal. But don’t get all rigid about it either. Save the fine tuning for later (or maybe never?). Check out my recipes and meal prep tips for inspiration. Not sure what a slow carb is? Check out this explanation, and why it’s important to priortize slow carbs over fast-acting carbs.

4. At mealtime, let yourself eat the amount your body truly needs to help you make it through to the next meal. If you really need a snack to tide you over before the next meal, no big deal. Just be honest and check in with yourself when you feel like having a snack. Ask yourself whether it’s truly hunger (typically a hollow sort of feeling in your stomach), or if it’s something else you need that isn’t food. Maybe you simply didn’t eat enough food at that last meal, and it truly is hunger you’re experiencing. Or maybe you’re bored, anxious, or stressed and your habit has been to reach for food to ease those feelings. (Hey, that’s completely normal! Welcome to the club.)

If you’ve been out of tune with your hunger and satiety cues for a long time (dieting will do that), be patient. It takes time to “hear” those signals again, reliably. It will probably be messy at first. Persevere, and maintain an overall focus on nourishing your needs in mind, body, and spirit. In doing so, you will help restablish your connection to those cues. And this is how you will finally eliminate your need for external cues like calorie counting to best determine how much you need at a given meal. Accept that this skill is a work in progress, always.

5. Get some movement into your day, in whatever way it will fit. If you can break up long stretches of sedentary time, even better. Create opportunities to maintain your strength and build some muscle mass. It’s life-saving. Literally. Research is showing that muscle mass is the new vital sign! You don’t need to work yourself to the point of utter exhaustion to see benefits (in fact, killin’ it to the extreme day-in and day-out is counterproductive to seeing results).

6. Connect with your people! Do what you can to build in time to connect with the people in your life that lift you up, get you laughing, and have your back. I know, kind of surprising that maintaining strong social connections helps you thrive not only mentally, but physically, too. And you don’t need to be an extrovert with a hundred “close” friends to reap the benefits. Simply having a minimal amount of strong social ties can boost your odds of survival by 50%! Lack of social connection can have the opposite effect on your health, and can be the equivalent of smoking 15 cigarettes a day or being an alcoholic. So, yeah – nuture those connections with the people in your life who nourish you. Everything is connected!

And no pressure to dial into everything right from the start.

Instead, start where you are, use what you have, do what you can. Grow from there.

Like me, you might just discover that it is a lot simpler than you thought to break that binge and restrict cycle. You got this.

You in? Drop a comment . . . what are you doing this week to work with your biology instead of against it?

If you want some support to build your own road map to these sustainable, lifelong healthy habits, hit up my contact form on here. I would be honored to coach you through the process of ditching the diet and learning to thrive in a way that works for you and your life.

Peace,

Jen

Sheet Pan Frittata

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Repeat after me:

A fueling, tasty breakfast ready and waiting in my fridge definitely makes it easier to get out of bed in the morning! 

Okay, okay. No, you don’t have to repeat that. But, yes, I am trying to sell you on just how good it feels to wake up knowing that you already have breakfast figured out and done. It’s a beautiful thing.

When this is ready and waiting in your fridge, you know it’s going to be a good breakfast.

I don’t know about you, but having a ready-to-eat breakfast is my favorite way to start the day. On a busy weekday morning, I don’t even want to think about any kind of meal preparation. Getting out of bed is hard enough on its own! Prepping a big batch of breakfast foods like this sheet pan frittata really helps me solve that challenge. And when breakfast feels this easy (and delicious), it somehow makes me feel a lot more prepared to plow through the rest of the day’s challenges and tasks. 

If you want to auto-pilot your breakfast, and you’re also looking for easy ways to add more veggies to your plate, this sheet pan frittata is your solution.

You can make this at the beginning of the week, and dip into it for days, in lots of different ways:

  • Pair it with some fruit on the side.
  • Slap it on a piece of whole-grain bread (like this Mestemacher rye I love), or tuck into a wrap.
  • Use it to build a brunch-worthy meal by enjoying it with some Greek yogurt, berries, (and maybe oats, too?) on the side.
  • Heck, you can even enjoy it as a snack!

To make this recipe even easier, feel free to rely on pre-chopped/shredded veggies, or your leftover cooked veggies for your add-ins. This can save you one step on the prep.

So, the basic steps look like this (see recipe text below for full instructions):

Add-in ideas:

  • Mushroom, arugula, and feta: 10-12oz sliced mushrooms, several big handfuls of arugula, ¼ cup feta
  • Western omelet-style: 1 large onion chopped, 1 ½ green bell peppers chopped, 1 6 oz. package Canadian bacon, chopped
  • Broccoli, sliced tomato, and oregano
  • Whatever veggies you have on hand that you need to use up! 
  • Really, whatever combination sounds delicious to you.

I’d love to know how it goes if you add this to your meal prep this week! What did you use for your add-ins? What did you pair it with to make a meal? 

Print Recipe
 Sheet Pan Frittata
Easy, sheet pan frittata that helps you hit your veggie goals, and sets you up with a delicious breakfast option for several days. No judgment if you eat it for lunch and dinner, too.
Course Breakfast
Servings
servings
Ingredients
Course Breakfast
Servings
servings
Ingredients
Instructions
  1. If necessary, cook any veggies you’re adding to frittata. You can cook in a heated skillet (using the two teaspoons of oil) until softened, or gently steam, or microwave briefly. Leftover roasted veggies are also a great option for your veggie add-in.
  2. Set aside cooked veggies to cool.
  3. Preheat oven to 400F.
  4. Grease sheet pan *thoroughly*, including every speck of every corner, and up the sides, too.
  5. In a large mixing bowl, whisk eggs. Add egg whites and whisk to combine. Whisk salt and pepper into egg mixture. If you are adding any spices or herbs, whisk them into the egg mixture.
  6. Pour egg mixture into pan.
  7. Gently add cooked veggie (and whatever else you’ve got in there) mixture into egg mixture on sheet pan. The easiest way to do this is just to add a little bit at a time, by hand or with a spoon. Distribute the veggie mixture evenly across pan surface. (If you prefer, you can instead, add veggie mixture to the sheet pan first, and then pour egg mixture over that. Your call.)
  8. If adding cheese, sprinkle across top.
  9. Very, very carefully transfer pan to oven. I will be honest - you need a steady hand for this so you don’t end up spilling liquid eggs all over the place. I recommend sliding the oven rack out slightly before you place the sheet pan on it. And, once you’ve placed the sheet pan on the rack, slide the rack back in very slowly. (Trust me. Learn from my mistakes!)
  10. Bake for 16-18 minutes, or until eggs are set. Let cool before slicing.

Quick Pickled Red Onions

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Quick-pickled red onions are an easy, delicious way to add a bright, tangy burst of flavor to a savory dish that needs that perfect finishing touch. It’s amazing how the small addition of something acidic can transform a meal!

Here are a few ways you can enjoy this simple side:

bowl of pork carnitas with sides
perfect topping for a pork carnitas bowl

Store your pickled onions in a glass or ceramic jar. Plastic will absorb the flavors, and a metal container will likely react with the vinegar.

Print Recipe
 Quick Pickled Red Onions
Course Salads & Side Dishes
Servings
Ingredients
Optional flavorings: (suggestions)
Course Salads & Side Dishes
Servings
Ingredients
Optional flavorings: (suggestions)
Instructions
  1. Combine vinegar, sugar, and salt in a small saucepan. Heat on low, stirring occasionally until salt and sugar dissolve.
  2. Add water. Let mixture cool.
  3. Add red onions to a jar or bowl (with lid) along with optional flavorings.
  4. Pour liquid into jar. Let sit at room temperature for one hour, then refrigerate. (As the onions pickle, they will release some of their water, and you will ultimately end up with a little bit more liquid in your container.)
  5. Onions will keep in fridge for two weeks.

Cilantro Lime Slaw

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Need to add more delicious veggies to your life, but you’re short on time? This recipe is for you! Also, it’s the perfect side to just about any taco, burrito, or carnitas meal (grab my pork carnitas recipe here).

To keep things simple, I’ve started with pre-shredded cabbage/ slaw mix. If you prefer, feel free to shred your own cabbage using a food processor. I’m guessing that a half a head of cabbage would yield a similar amount. Savoy cabbage or regular green cabbage works nicely here. Red/purple cabbage is also another good option.

bowl of pork carnitas with sides
This cilantro lime slaw is the perfect accompaniment to pork carnitas.
Print Recipe
 Cilantro Lime Slaw
bowl of cilantro lime slaw
Course Salads & Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Servings
servings
Ingredients
Course Salads & Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Servings
servings
Ingredients
bowl of cilantro lime slaw
Instructions
  1. Combine lime juice, cumin, cilantro, and garlic. Stir to combine.
  2. Whisk extra virgin olive oil into lime and spice mixture to make the dressing.
  3. Combine the cabbage, cilantro, and dressing in a large bowl (include optional red pepper if using). Stir gently to coat. Season to taste with salt and pepper. Serve immediately.

Seriously Amazing Pork Carnitas, Slow Cooker or Oven

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bowl of pork carnitas with sides

You don’t need to wait for Cinco de Mayo to cook up a batch of these mouthwatering pork carnitas. No excuses necessary – you can enjoy these anytime you’re looking for a satisfying, smack-your-lips carnitas experience.

If you’ve got omnivore, plant-heavy tendencies like me, go right ahead and load up your carnitas plate with plenty of veggie sides. I like to enjoy my pork carnitas bowl-style, with these sides:

perfect carnitas sides: cilantro lime slaw and quick-pickled red onions

If you’re feeding a household, and those hungry mouths are demanding tacos, these carnitas are delicious tucked into a soft corn tortilla. Top with those same sides I mentioned above for the full carnitas experience.

pork carnitas for tonight . . . and more

Quick & Easy (plus plenty of leftovers!)

This recipe is easy enough to whip up any day of the week, and is a fantastic choice for batch cooking. One go-around of these in your slow cooker wil leave you with enough for several nights of dinner! Pop the extra in your freezer, and enjoy an easy quick dinner or two in the coming weeks.

You’ll start with rubbing the spice mixture onto the pork, and then refrigerate pork overnight (it’s perfectly fine to skip the wait time if you just can’t squeeze it in). Next, you’ll add the sliced onions and bay leaves to the bottom of the slow cooker, then place the pork on top. After that, squeeze in the citrus (lime and orange). Set your slow cooker to low, and let it cook for 8-10 hours, until perfect tenderness.

Use two forks to shred the pork in a large dish or on a large platter. Finally, spread some of the pork onto a sheet pan, and heat under broiler for about three minutes until crisp on the edges. If you plan to freeze some carnitas for future meals, hold off on crisping those portions under the broiler. Simply freeze those portions as is.

Options (because it’s important to make a recipe work for you):

  • Make this recipe in your slow cooker, or in the oven. I’ve included directions for both methods. Choose what works for you.
  • Feel free to cut this recipe in half if the yield is just too much for your household. Cook time will remain the same.
  • Squeezed for time? No need to marinade in the rub prior to cooking. It’s a nice extra that boosts the flavor a bit, but if you can’t fit that step in, no worries. I guarantee that your pork carnitas will still taste amazing regardless.
  • Freeze any extras for an easy, quick weeknight meal in the coming weeks or next month. Just be sure to wrap it airtight before you put it in the freezer (and hold off on the crisping step until you plan to serve it).
  • Take your pick – slow cooker or oven method. Do what works for you. Directions for both methods are included in recipe instructions below.
crispy, mouthwatering carnitas

Drop me a comment and let me know how you liked this recipe! And don’t forget to snap a pic of your carnitas creation, post it and tag it #nourishednotfamished. I’d love to see what you’re cooking in your kitchen!

Print Recipe
 Seriously Amazing Pork Carnitas, Slow Cooker or Oven
bowl of pork carnitas with sides
Course Main Dishes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours (in slow cooker)
Passive Time 8 hours (for marinade; optional)
Servings
servings
Ingredients
Course Main Dishes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours (in slow cooker)
Passive Time 8 hours (for marinade; optional)
Servings
servings
Ingredients
bowl of pork carnitas with sides
Instructions
  1. Combine garlic powder, oregano, cumin, coriander, cinnamon, crushed red pepper, and salt in a small bowl. Season pork with mixture, rubbing to coat all sides thoroughly.
  2. Store seasoned pork in refrigerator overnight (or proceed directly to next cooking steps).
SLOW COOKER METHOD
  1. Place sliced onions in bottom of slow cooker. Add bay leaves. Place pork on top.
  2. Juice the two oranges and two of the limes directly into the slow cooker.
  3. Cover and cook on low in slow cooker for 8-10 hours.
  4. Remove pork from slow cooker and place onto a large platter. Shred pork. Next, follow directions for last step - crisping (see below).
OVEN METHOD
  1. Preheat the oven to 300F.
  2. Place the onions and bay leaves in a layer in the bottom of a roaster or large oven safe Dutch oven. Place pork on top, and juice two limes and two oranges over the pork.
  3. Cook covered for 3 hours, then flip the pork over and cook for 2 more hours. You'll know it's done when it's fork tender (target range is 145F-160F).
  4. Remove pork from pan and place onto a large platter. Shred pork. Next, follow directions for last step - crisping (see below).
CRISPING STEP
  1. Spoon some of the pork cooking juices over the shredded pork.
  2. Broiler: Preheat oven to broil. Place some of the pork (the portion you are serving for that meal) onto a baking sheet. Cook for 3-4 minutes until slightly crispy.
  3. Or in skillet: Set a skillet over medium heat. When the pan is very hot, add the pork, spreading it out evenly over the bottom of the pan. Cook undisturbed for a couple of minutes, until it is richly browned and releases itself from the bottom of the pan. Gently turn the pieces to brown the other side. Remove to a plate lined with paper towels. Sprinkle with salt (preferrably coarse salt for most flavor impact!).

Easy, Pantry-friendly Bean Salad

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I have always been a cheerleader for a “recipe-ish” approach to cooking, because I discovered that it makes all things meal planning and meal prep so much easier. Sure, recipes have their place, and are so helpful when you want to try a new dish, a new ingredient, or a new technique. Recipes are wonderful training wheels that help you gain momentum with your cooking skills. But when it comes to your day-to-day, in the trenches, get-it-done cooking, a recipe-ish approach is a LOT more sustainable.

Instead of strict steps to follow, recipe-ish is about letting a template guide you. It’s easier and quicker than fussing with a recipe, and also gives you the flexibility to work with what you’ve got. Doesn’t that sound like just what you need right now?

bean salad made with Great Northern beans, EVOO, red wine vinegar, parsley, cumin, and mirepoix (celery, carrot, and onion)

Here is my basic recipe-ish approach to a simple pantry-friendly bean salad. It’s so easy to make, and keeps for DAYS in the fridge. It’s a wonderful side dish, is delicious added to a big salad, and also can be gently heated in the skillet and served with a fried egg on top. You could even repurpose it into a soup by reheating with some broth and additional veggies and/ or starch.

This template allows you to work with whatever you’ve got on hand (or not!):

BEANS – Canned is fine, or cook up your own dried beans. (Here are my super-easy instructions for cooking dried beans in your Instant Pot.)

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AROMATICS – Aromatics are those humble beginnings that elevate all of the other flavors in a dish. Here I’ve used celery, carrot, and onion. Feel free to add other veggies like diced red pepper, garlic, or substitute with some scallions, red onion, leeks, chives, ginger, etc. There are endless combinations to try, and each with a different regional influence. And technically, “aromatics” often refers to the foundational spices and herbs that might also be included . . .

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HERBS – Use what you’ve got, fresh or dried.

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SPICES – Dig out those jars. There you’ll find the perfect addition to bring something interesting to your dish.

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ACID – Vinegar or citrus are great options. There is a whole wide world of vinegars out there – red wine, balsamic, white balsamic, champagne, sherry, rice vinegar, and tons more. Experiment to discover your favorites!

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FAT – Here I’ve used extra virgin olive oil. Work with what you’ve got, and if you can, try to stay away from highly refined oils.

Combine all ingredients, and season to taste with salt and pepper. Enjoy immediately, and store leftovers in the fridge for repeat joyful eating. And no blah leftovers here – I’ve noticed that a good bean salad tastes even better the next day or two!

What do you have on hand that you think you could toss together to make your own bean salad?

Print Recipe
 Easy, Pantry-friendly Bean Salad
Course Salads & Side Dishes
Servings
Course Salads & Side Dishes
Servings

Instant Pot Beans: How to Cook Dried Beans (and three reasons to try it)

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Dried beans are one of those foods that will have you singing the praises of cooking with an Instant Pot. No fussing, no watching the pot like when you cook beans on the stove. The Instant Pot reliably delivers perfectly cooked beans once you’ve determined your cook timing preference (and I’ve got you covered with a handy cook-times chart below). Also, check out my step-by-step video below to get you started!

Beans are a powerhouse food, providing both protein and fiber-rich slow-acting carbohydrates, leaving you feeling satiated and satisfied. They are delicious and incredibly versatile, and come in a wide variety of flavors and textures. Black beans, chickpeas, lentils (french, green, black, brown, red, beluga), white beans, pinto beans, cannellini beans, cranberry beans, and tons more options. Each has its own unique texture and taste, so it’s fun to experiment to discover your favorites! And, if you want to get into the weeds on beans vs. legumes vs. pulses, check out this helpful read from Harvard School of Public Health.

Three Reasons to Cook Dried Beans in Your Instant Pot

  1. They taste so much better than canned. The flavor and the texture are a completely different experience than canned. So much so, that if you think you don’t like beans, consider cooking your own, and reevaluate. You might be surprised to discover that you actually DO like beans.
  2. They are very budget-friendly. True, canned beans are also pretty budget friendly. If you’re super-stretching your budget, though, dried beans are definitely less expensive than canned.
  3. It might be a good idea to minimize canned foods if possible, due to some emerging research on potentially harmful effects of BPA-lined cans. Dried beans help you minimize your use of canned goods.

The possibilities are endless with beans . . . they’re great in soups, chilis, in a breakfast skillet with eggs (like these Huevos Rancheros), or pureed in a dip. They work beautifully as a side salad, simply dressed with some oil, vinegar or citrus, herbs, and a bit of alliums (i.e. onions, shallots, scallions, chives, leeks, garlic, etc.).

I love making my Black Bean Soup recipe using beans I’ve cooked in the Instant Pot.

bowl of black bean soup

I am a huge fan of beans based on taste alone, but check out these health benefits, too:

  • increase healthy gut bacteria
  • reduce cholesterol
  • stabilize blood sugar levels

Better than popping a pill, right? And beans are a lot cheaper than medication, too. Just sayin’.

To Soak or Not to Soak?

I am firmly in the camp of soaking beans before cooking, and here’s why:

Increases digestibility. Soaking dissolves the membranes that make up the outer covering of beans. This outer coating contains sugars that can be difficult for your intestines to handle, resulting in the “magical fruit” effect. Soaking first means less gas later. That’s probably good for you, and for those around you.

Helps remove debris. Soaking removes the small amount of dirt, gravel, and other debris that sometimes can be found on beans. Soaking is very effective at removing the debris.

Makes it easier for your body to absorb minerals present in the meal. Soaking reduces the effect of phytic acid, a substance naturally present in legumes. Reducing the effect of phytic acid enhances the bioavailability of zinc and other minerals.

So, have you given it a try? Which beans are your favorites in the Instant Pot?

Easy Charcuterie-style Lunch Box

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Yup, those gorgeous, drool-worthy charcuterie board pics everywhere you look lately are the inspiration for this easy, exciting lunch of your dreams: Charcuterie-Inspired Lunch Box. Say goodbye to Sad Desk Lunch/Sad School Lunch Syndrome!

I decided that I don’t need to wait for a party to enjoy a fancy-ish spread like a charcuterie board. In fact, it’s a perfect choice for an easy weekday lunch!

  • You can throw it together in two minutes, and it’s flexible enough for everyone in your household to customize as needed.
  • It’s an easy way to ensure that you’ve got protein, healthy fats, good carbs, and a rainbow of veggies and fruits on your plate.
  • It totally delivers on taste and texture variety, which is often missing from your average Sad Desk Lunch.
  • Snacking-style lunch just feels fun, doesn’t it?

The secret to keeping this easy and doable is doing a tiny bit of prep early in the week. And when prepping the ingredients, consider how you can use the foods in a variety of ways, and not just for this one lunch idea.

Make those meal prep minutes count, worthy of your precious time. Efficiently leverage your efforts so you can protect the rest of your time for everything else in your life.

For example, here’s a rundown of a recent charcuterie-inspired lunch my kids packed for themselves:

Fancy lunch in just five minutes
  • chopped veggies: Red peppers, cucumbers, and radishes. Those veggies are also appearing in other meals this week, too. Chop once, eat a bunch of times!
  • roasted asparagus: I wrapped some stalks in prosciutto before roasting, and left the rest of the stalks plain. The entire sheet pan got a toss of EVOO, salt, pepper, and smidge of grated Parmagiano Reggiano. Beyond these lunches, we’re adding the asparagus to breakfast (omelet, frittata), and for a extra boost of veggies at dinner once or twice this week.
  • radishes: Oh, the conundrum of an ENTIRE bag of radishes, right? Like, who actually eats a whole bag of radishes? (And please don’t suggest roasting them, because I tried that. I’m going to save you some time – don’t roast them. Don’t believe the hype.) I chopped up the rest of the bag, and plan to quick pickle them with some shredded carrot and the rest of the chopped cucumber. I think that might end up in a banh mi bowl . . .
  • Leverage those leftovers!: I intentionally made plenty extra when I roasted chicken on Sunday (for chicken soup). That came in handy to add a few bites here to boost the protein for this meal. Satiety for the win!
  • olives: Even a picky eater might enjoy these super mild Manzanilla olives. They helped me discover that I actually do like olives. #olddognewtricks You can find them at Trader Joe’s.
  • Not pictured: dried apricots, plus sides like crackers and crunchy baked chickpeas (perfect example of how everyone can customize to their own preferences/needs)

Need some inspiration?

How are you keeping lunch easy, nourishing, and exciting? Drop a comment? #sharingiscaring ?

Print Recipe
 Easy Charcuterie-style Lunch Box
The beauty of this easy Charcuterie-Inspired Lunch Box is the ability to customize it to meet your taste preferences and dietary needs. Use the ingredients list below (and the image above) as inspiration, and as usual, YOU DO YOU.
Course Main Dishes
Cuisine Greek, Italian, Mediterranean
Servings
Ingredients
Course Main Dishes
Cuisine Greek, Italian, Mediterranean
Servings
Ingredients
Instructions
  1. Add all ingredients to a lunch container, as artfully as you have the tolerance for.
  2. Open at lunchtime, smile, and nosh to your heart's delight.

Your cravings are simply clues: How to work with them, not against them

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Oh, I am so done with the shame game when it comes to my health, my weight, my eating habits. Who’s with me?! Along my journey, I made a powerful shift from LABELING (“I have no willpower”, “I’m an emotional eater”, “I’m simply addicted to cookies”) to LEARNING (“Hmmm, why was I craving #allthejunk today?”, “Why is my appetite different this week than last?”). I went from despising myself for eating the entire party-size bag of Harvest Cheddar Sun Chips to instead, finally figuring out WTF my body needed to feel satiated and energized. 

I realized that cravings aren’t something to beat myself up over. They are simply the body and brain’s way of shouting at us when we’re not giving ourselves what we need. 

Unfortunately, our bodies can’t speak to us more directly:

“Hey Girl, you don’t need that fifth cookie, that fourteenth Netflix episode. Stop it with the 300-calorie Lean Cuisines. Balance your plate with protein, veggies, carbs, and fat, and give yourself some legit, unscheduled downtime to recharge.” 

Nope, the cravings don’t come through with that kind of clarity and encouragement.

Instead, cravings are the cranky equivalent of a screaming toddler out to dinner well past bedtime. Impossible to tune out, and will. not. back. down. until needs are met. 

When cravings strike, it’s NOT time to give yourself an emotional beatdown. 

Put down the boxing gloves. 

Instead, play detective.

Grab your magnifying glass and your thinking cap and nonjudgmentally examine and observe what’s going on.

  • Objectivity instead of judgment
  • Curiosity instead of shame
  • Compassion instead of criticism
  • Solutions instead of “screw it”


Cravings aren’t inherently good or bad. They simply are.

Cravings are our biology’s “code red” system, alerting us of risk. All of those urges are built-in protective mechanisms to save us from famine, undernourishment, physical danger, and all sorts of risks out there in the world. Which is actually a good thing. Your body is wired to help you survive. 

Reframe, and try to see your cravings for the extraordinarily helpful (though crabby) tool they are. Only then can you begin to learn from your body and what it’s telling you, instead of falling into a shame spiral. Resist the urge to simply “fight” your cravings, because in doing so, you are basically fighting against your biology (which is the product of millenia of human evolution). I think you know who’s going to win that one. 

Sometimes cravings guide us to obviously helpful things, like when you crave squash, pumpkin, and sweet potatoes because your body just knows you need some more carbs and beta-carotene.

Sometimes cravings steer us to junky, highly refined foods like donuts, muffins, corndogs, and whatever-other-junk-you-can-think-of.

There are plenty of causes of cravings:

Maybe you’ve been underfueling for too long. (Oh, yeah, you bet I’m bolding this one. So many of us aim to undereat at mealtime and it is possibly the number one driver of cravings. A 300-calorie “meal” isn’t your solution. It’s part of your problem.)

Maybe you’re sleep deprived.

Maybe you’re dealing with an extraordinary amount of unmanaged stress. 

Maybe you’ve been eating more highly processed foods than real foods, leaving you nutrient-depleted.

These are all situations in which your body is going to compel you to seek out very quick-acting, energy-dense food sources. Your body is demanding energy, stat, and it’s going to crank up your cravings to get you to seek out those foods. And highly refined foods like donuts and Cheez-Its provide just that. They are easy for our bodies to digest, so they give us a quick, intense hit of energy. Feels great for a moment, but repeating that day in and day out leaves us feeling pretty crappy.

A better solution to prevent that kind of craving is to preemptively meet your biological needs before the “must-eat-all-the-Swedish-Fish” cravings kick in.

But first, your biology.

So, does this “listen to cravings” thing mean “Oh, my body just wants donuts all the time, so that’s clearly my biology speaking. Time for a Krispy Kreme or Dunky’s run!”. Uhm, no. 

Yes, it’s true, our bodies are rather hard-wired to seek out that stuff, especially when we are shortchanging ourselves on our biological needs.

But you’ve probably learned that you can’t willpower your way out of wanting donuts every day. 

Of course, it’s totally normal to desire and enjoy a donut now and then. That’s part of life, and nothing to freak out over. But if you’re seeking them out every single day 24-7/365 and feeling like your craving is totally controlling you, then maybe you’ve got some unmet biological needs.

Fortunately, real, whole or minimally refined foods, in a balance of protein, fat, and slow-acting carbs are very effective at meeting our biological needs. 

Here are just a few of their superpowers:

Balance hunger and satiety hormones (ghrelin and leptin), leaving you you feeling full and satisfied

Boost energy

Reduce brain fog

Boost fat loss, enhance muscle building

Balance blood sugar (no more “hangry” crashes)

Reduce inflammation (and along, with that, can minimize aches and pains)

Improved health markers (lipid profile, blood glucose levels, blood pressure, etc.)

Help you better meet your overall nutrient needs

And you know what else our bodies respond VERY well to? 

Sleep

Movement 

Strength Training (at a just-right dose FOR YOU)

Self Care

Stress Relief

Connection

When we meet our true needs with our food choices and lifestyle habits, our biology is IN THE ZONE.

We have more energy.

We have more patience. (I find I yell at my kids 50% less when I meet my biological needs!)

We have more strength and stamina, less aches and pains (which makes everything else feel easier).

We feel pretty darn vibrant (due to each cell in your body finally having what it needs to do-its-thang, and do it well!).

We can think more clearly.

We can build muscle more easily.

We can burn stored fat as needed, instead of riding a spike-and-crash wave of hunger.

Maybe you’re thinking, “But, Jen, I am SUCH an emotional eater! I just know it’s my feelings driving the bus here”.
Until you are in the ballpark of meeting your biological needs consistently, avoid labeling yourself an “emotional eater”. 

Is it possible that emotions might be driving some of your eating behaviors? 

Yes, of course that’s possible. And some degree of emotional eating will probably always exist in your life and that’s totally normal. But you can’t totally bypass your biological needs and go straight to uncovering and examining your emotional ball of wax. 

First, you need to minimize the white noise of plain-old biological cravings. Only then do you have a much clearer picture of any underlying emotional eating behaviors. 

Here’s the first question to ask yourself:

AM I MEETING MY BIOLOGICAL NEEDS??

So many of us are convinced that most of our cravings are “emotional eating” and lack of willpower. That was me, too. I used to think I just sucked in the willpower department, and that I would always be in a constant wrestling match for control over my eating habits.

I was convinced that I would never be able to keep Oreos in the house without feeling the NEED to eat an entire sleeve in one sitting. 

In high school, I felt guilty when I would come home from soccer practice and feel the need to eat at least half of an entire box of Cheez-Its. 

When I was a sleep-deprived mama just trying to keep up with my toddler and infant, I was hungry for snacks every single hour.

And I used to label ALL of that as stress eating or emotional eating. I did not know then what I know now. Instead of LABELING, I could have been LEARNING:

I’ve learned that my insatiable appetite for Oreos was the result of not meeting my body’s needs through my overall diet. I was eating more refined foods than my body (specifically my blood sugar response!) can handle, and I wasn’t eating enough protein for my body’s needs. These nutrient inadequacies led me to crave lots of fast-acting energy dense junk foods like Oreos. 

I now know that I was often underfueled in my teen years, especially during my highly active sports seasons. I didn’t know then that my monster craving for all-the-Cheez-Its wasn’t a moral failing. It was simply my body’s way of desperately doing what it needed to compel me to give myself more food, more fuel as quickly as possible. 

I’ve learned that my snacking-on-the-hour habits while parenting a two-year-old and an infant wasn’t solely about stress. Yes, pure old stress was definitely a driver of my snacking habit back then (terrible twos PLUS a colicky baby, ‘nuff said). But I now know that the utter lack of sleep for months on end was also playing a huge role. As you can imagine, the chronic sleep deprivation dialed down my satiety hormones and dialed up my hunger hormones, leaving me feeling always hungry. Again, a great example of how our body is wired for survival. My body perceived lots of wakefulness and, hence, a greater need for constant energy. Right on cue, my hormones responded in a way that would encourage me to keep the fuel coming in, 24/7. Great for survival, but not the most helpful thing when you’re living in a world that’s telling you it’s time to “get your body back” (whatever that means, but that’s a NOVEL for another day, ha!).

In reality, a good chunk of what we label “emotional eating” is often driven by under-nourishment:

  • Not eating enough to fuel our body and brain’s needs day in and day out (cue the weekend binge, right??)
  • Depriving ourselves of entire macronutrients, entire food groups convinced they are the only obstacle getting in the way of fat loss (No, carbs and fat are not Satan.)
  • Shortchanging ourselves of 7-9 hours of sleep nightly
  • Not giving our body the daily dose of movement it needs to thrive. Movement has so many benefits, including regulating your blood sugar response after a meal. When your blood sugar response is less roller coaster and more even keel, you avoid those spikes and crashes that trigger cravings. Plus, a simple walk is also a great form of stress relief. Managing your stress through habits like walking (or meditation, focused breathing, knitting – whatever relaxes you) reduces your likelihood of reaching for food as a form of stress relief.
  • Going for too long without time to relax and recharge (Whatever that might mean for you – alone time with a good book? A walk? Time with friends who “get you”? 30 minutes without “Mom, Mom, Mom” interruptions? ) 

Figuring out what your body needs is a process, and it’s not going to happen overnight. There is no quick fix, just persistence and patience in figuring out what you truly need to thrive. 

Fortunately, the big rocks I’ve mentioned of real food, sleep, movement, stress relief, and self care are a very helpful starting point. If you need inspiration on getting started with those big rocks, poke around my blog for meal ideas, recipes, behavior change strategies, and more. If you’re looking for more support, shoot me a DM, send me an email, contact me however you’d like. Let’s chat about how we can work together so you can stop labeling, start learning, and start living a more energized, vibrant life.

Decadent Five Layer Dip That’s Healthy Enough For Dinner

By

the dip that’s a dinner, too
click here to jump to recipe

Yup, you can have your dip and your health, too. It’s easy to dismiss dip as party food only, to be enjoyed without the goal of actually eating healthy. Well, this dip recipe (that’s honestly more of a meal than a dip) is your game changer. It’s easy to assemble, is chock full of vegetables, protein, and slow carbs, AND includes all of those 5-Layer-Dip essentials: avocado, cheese, and a bit of sour cream. Yes, your favorite game-day appetizer can be your Tuesday night dinner! And let’s not forget that you can always dump any leftovers into a container and pack it for lunch tomorrow.

And, no, I didn’t resort to anything gross like lowfat cheese and fake meat in a misguided attempt to make this healthy. Uh uh. No way. I would never do that to you guys. You deserve better. Instead, I made a few tweaks that shifted this into “healthy enough for everyday”, while still giving you the full fiesta experience that a proper five layer dip should provide.

  • The bottom layer is your basic refried beans. Refried beans are essential to a five layer dip, and are a great source of slow-acting, satiating carbohydrate (that also happens to include a bit of protein, too). Beans are considered the world’s #1 longevity food, so there’s that, too. Wowsers, right? To keep things easy, I use canned refried beans. I used fat-free because the other types of refried beans (labeled “traditional”, etc.) are often made with low quality fats that are more harmful than healthful. This is where the avocado layer comes in . . .
  • The dip is topped with a generous layer of avocado, which is an excellent source of heart-healthy, anti-inflammatory monounsaturated fat. But wait, there’s more: avocado also is a rich source of potassium, fiber, vitamin K, folate, vitamin C, and more.
  • I added a cup of cauliflower rice (store-bought, straight from the freezer) to the ground turkey. This does not change the texture and taste of the meat layer of this dip. It does, however, painlessly add yet another serving of vegetables to your day. Winning!
  • Instead of chips, I’ve included some healthier options for scooping up. A few options are red pepper strips, homemade corn tortilla chips (which results in chips made with a healthier fat such as avocado oil), or even Ezekiel sprouted grain tortillas you can oven bake for a sturdy chip. Of course, if you (or your loved ones) have a “from my cold dead hands” relationship with classic store-bought tortilla chips, I’m not going to get in your way. This is a no judgment zone.
  • I included some cheese and sour cream in this dip, because, hey, did you even five layer dip if it didn’t include those? I aimed to include enough to satisfy without going overboard. In case you were wondering, yes, a bit of dairy now and then is fine for you, provided you aren’t lactose intolerant. Ideally, opt for grass-fed sources of dairy if possible (but don’t sweat it if that’s not an option). Of course, if you’re lactose intolerant, feel free to subtitute with your favorite dairy-free stand-ins.

I am a big fan of any shortcut that makes a real-food lifestyle easier. Feel free to use store-bought taco seasoning when you make this, but please check the ingredient label for any funny business. You don’t need weird fillers and mystery ingredients in your food. Or you can use what you probably already have in your spice rack, and make my recipe for Taco Seasoning. Keep things easy by passing off the spice recipe to someone else in your household. Hey, if you’re making this incredible five layer dip for them, it’s the least they can do.

If dips are an essential part of your eating life, check out my recipes for 5-Minute Hummus and also Buffalo Chicken Hummus Dip.

leftovers all packed up for tomorrow’s lunch

Print Recipe
 Decadent Five Layer Dip that's Healthy Enough for Dinner
Have your dip and your health, too with this satisfying and nourishing Mexican Five Layer dip. Perfect for an easy weeknight dinner, an appetizer, or for a snack.
Course Appetizers, Main Dishes
Cuisine Mexican
Servings
generous entree portions (serves more if used as an appetizer)
Ingredients
Dip ingredients
Dipping options (Pick and choose. You do you.)
Course Appetizers, Main Dishes
Cuisine Mexican
Servings
generous entree portions (serves more if used as an appetizer)
Ingredients
Dip ingredients
Dipping options (Pick and choose. You do you.)
Instructions
  1. Preheat oven to 350F.
  2. Heat the avocado oil over medium heat in a medium skillet. Add ground turkey. Stir frequently until browned, continuously breaking up the meat into the smallest possible pieces. You might need to turn up the heat beyond medium for part of the cooking process.
  3. Add the taco seasoning to the meat, and stir to combine.
  4. Add the frozen riced cauliflower, and stir to combine. Heat the turkey mixture for about 2-3 more minutes. Set aside.
  5. Spread the refried beans into a 9x13 baking dish, smoothing out evenly with a spatula.
  6. Top the bean layer with the turkey mixture. Spread out the turkey mixture so that it's even distrubuted.
  7. Scatter the shredded cheese over the turkey layer.
  8. Bake in preheated oven for approximately five minutes, long enough to melt the cheese.
  9. Allow baked mixture to cool for a few minutes.
  10. Top with diced avocado, scallions, sour cream, and cilantro.
  11. Serve with your choice of sides (see dipping options above).